Easy soft pretzels
Create deliciously chewy soft pretzels at home with ease using pizza dough, boiled in a baking soda and molasses bath, and finish with a sprinkle of coarse salt for an irresistible snack.
Liam Carter 
Craving a classic bakery-style snack? You can whip up chewy, golden-brown soft pretzels right in your own kitchen. Whether you are using high-quality store-bought pizza dough or crafting your own, this simple method is a game-changer for your next home gathering or game day spread.
Why This Method Works
The secret to that authentic pretzel texture and flavor lies in the prep work. Boiling the dough in a water bath infused with baking soda and molasses provides that signature color and taste. Once you achieve the classic twist, a generous sprinkle of coarse salt locks in the savory experience. These treats are best served warm, perhaps alongside a bowl of spicy mustard or creamy beer cheese.
Quick Stats
- Total Time: 1 hour 35 minutes
- Yield: 6 pretzels
Ingredients
- 14 to 16 ounces homemade or refrigerated pizza dough (thawed)
- All-purpose flour (for surface)
- 1/4 cup baking soda
- 2 tablespoons molasses
- 1 egg white mixed with 1 tablespoon water
- Pretzel salt, coarse salt, or Everything Bagel seasoning
- Mustard or beer cheese for serving (optional)
Instructions
- Bring your dough to room temperature by leaving it in a bowl for 30 to 60 minutes.
- Preheat your oven to 400 degrees and prepare a baking sheet with parchment paper.
- Prepare the bath: Combine 6 cups of water with baking soda and molasses in a large pot. Bring to a boil, then reduce to a simmer.
- Divide the dough into 6 equal pieces. Roll each piece into a 20-inch rope. Fold into a U-shape, cross the ends, twist twice, and press the ends into the bottom of the pretzel to secure.
- Working in batches, boil the pretzels for 30 seconds per side. Drain on a clean kitchen towel and reshape if necessary.
- Brush the pretzels with your egg wash, sprinkle with your choice of salt, and bake for 12 to 17 minutes until they reach a deep golden brown.
Pro Tips
If you prefer to make your own dough from scratch, you can adapt this easy recipe from David Tanis. For the best finish, seek out true pretzel salt, which is crunchier than standard kosher salt and clings to the dough perfectly.
